Baking Instructions

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
• Beat in the eggs one at a time, mixing well after each addition.
• In a separate bowl, mix the buttermilk, vanilla extract, and strawberry puree. Gradually add this wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
• Gently fold in the finely chopped fresh strawberries.
• Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• To make the frosting, beat the softened cream cheese and butter together until smooth.
• Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and heavy cream. Beat until the frosting is light and fluffy.
• Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.